At first I was skeptical about this Giga guy, and I was one of the negative commentors. But as the content kept coming I still watched because I wanted to see the method of his madness. This is a good example of not to judge anyone. He's a good guy and loves food, and what he does. He knows and own what he does. I respect that, and my apologies. I would love to turn and burn with him anytime, and chop it up with him ✊🏾💯
@@75novaguy73 Yo could have the normal but instead of using only the control he uses an experiment of choice and tells them that they are different which they obviously are not
How about a challenge where there’s 3 steaks they’ve all eaten before. And they have to guess what it is. If they guess every steak, the prize is a really good steak. And then you put controls for all of them.
Guga i totally recommend you that you make bigger arepas and then slice them open to fill them with anything you want, it is an amazing way to prepare sandwiches, I would highly recommend too that you make a mix of chicken, mayo and avocado, that is what we call here in Venezuela "Reina Pepeada" you won't be disappointed! or also you could add shredded beef with a cheddar cheese and fill the arepas with that! you will love them!
I searched for viking salt on Google and found international stores who said it is "Viking salt from Norway". Fun thing is, I am from Norway and it is impossible to get here. Salt with smoked elements was a thing the vikings used, but they definitely didn't use turmeric (native to India and Southeast Asia). So that branding seems off, but seems like a good product! =)
funny, the brand they used is French. And on the bottom of the sticker it says Germany in French. But it is branded as "A traditional salt from Norway!". Some other bottles say Norway instead of Germany. What the difference is, idk.
As a Danish "Viking" I can see that we had several different types of salt but NON of them had tumeric in them since it was a spice we did not have or know of at that time. So Guga I love your content, and have no doubt that "Viking" salt is great but NOT a Scandinavian thing
@@vitorkk328 no they are not! Colombia,Ecuador and Venezuela used to be one region! But arepas originated in Venezuela. And that Flour Guga use in the video is from a Venezuelan Company. Google is free my friend. Look it up for your self.
As a Venezuelan, you were spot on the arepas (although those are small, so they're also named arepitas) My dad used to put some pork fat in the mixture when making regular arepas (can change it to a bit of oil) so it has a better texture and flavour. When my dad made cochino frito (fried pork, just cube them, season with salt, black pepper, garlic and oregano, dill as optional), you put enought water to boil the pork until it evaporates and then the fat starts rendering and frying the pork until golden brown. Later at night, we used THAT "seasoned oil" in exchange from the regular pork fat and added the rest of the pork (chopped to bits) to make those incredible arepas. You can also try making your pulled pork or your birria stew (prefirably) to fill arepas with guajaca cheese nad you will be in for a threat.
I found this online (at a place in Coronado CA). They just called me and asked how I heard about this Viking Salt. I told them it was because I watched this video on your channel. They said they've recently been inundated with sales for this one product. They were wondering WHY. I gave them your UA-cam channel name... Thanks again... I've been enjoying the Viking seasoning salt. Very unique and wonderfully smokey.
My sister and her fellow food chemistry PhD candidates put together what they called Herb Salt a long time ago.. It made steaks delicious. The steaks had 1 inch holes cut out of them (Those rounds were used in their test program). The leftovers were most of the high quality steaks and free.
Guga, since you LOVE making compound butter, you should really be making your own butter fresh using your kitchinaid! It's SUPER simple to do and tastes amazing! It takes around 15 minutes of just waiting and watching. Seriously, if you've never tried it before, you'll never go back to storebought! It's THAT good and simple!
If you get a chance to visit Sweden, you should try to get a copy of "The Nobel Prize Cookbook", which I think is only sold at the Nobel Museum gift shop in Stockholm. I'd be very interested to see you adapt some of those recipes to steak.
Whenever you make an experiment where one of the steaks is with compound butter, you should baste the other steaks in regular butter for comparability, to make sure it's not just better due to the butter.
I’m so glad I went immediately after watching to buy the salt because I think I got the last one. It said sold out IMMEDIATELY after I checked out and it still says unavailable! I hope it is as good as you say Guga! Cheers
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
We have this in Denmark, but we dont call it Viking Salt. We call it something like Seethe Salt, meaning the spices has been infused into the salt via a heat treament of some kind.
Now there's need to be an entire video series face off where you compare the different seasoning additives you've been using. Viking salt vs Ukrainian msg vs Brazilian seasoning vs all of the other varieties you've made videos on - So that we can decide the best overall winner. Similar to your "best way to sear a steak" or "best tenderizer experiments" video series.
Fico muito feliz que o Guga esteja dando espaço e fazendo collab com esses criadores de conteúdo novatos! Desejo que eles tenham tanto sucesso quanto o Guga tem ao redor do mundo ❤ Amo assistir seus conteúdos, sempre tento ver o máximo do que eu posso e aprender bastante. Gosto do jeito que você e toda sua equipe/família faz com que os vídeos fiquem atrativos, interessantes e didáticos. Muito amor do Brasil, nós te amamos muito Guga ❤❤❤
Thanks for showing love for Venezuela with the arepas, that side dish is mandatory with every BBQ in Venezuela. Make arepas for Angel and leo in another video.
The color reminded me of Lemongrass... Guga, can you use the "Sai Ua" (Thaï sausage) spices? Or the Chinese Lapxuong Lemongrass variant recipe? It's my favourite flavour for meat. Try it.
Guga, can you do a ranking of all your different "MSGs" that you used? There are so many different "MSGs" that you used and they are hard to keep track of. It would be cool to see all of them in one video and see your favorite to least favorite.
Thank you, I've followings since your we're doing the videos on the side and working with the guys. Finally you made something from Venezuela i think locos X el grill taught you well. And you gave arepas to Max!. 😊 I cannot be more grateful. Keep the good work guga♥️ PD. You should try Cachapas one day if you love cheese.
I love Guga's videos, but... "a little salty" was exactly what I thought when I first tried his method. I'm not the only one. Thanks Guga, for your amazing work 🙇♂️
Seeing the chicharrones processed like that gave me a thought; what if you breaded and fried an entire chicken in it??? Added bonus if it's also fired in wagyu tallow 🤯
Why an entire chicken? Why not thighs or drums to keep it consistent. How about chicharrones on one, panko on two and a combo on three. I think the combo would win.
1:21 For the side dish, would it be ok if instead of cornmeal, you use mashed potatoes? Maybe add a bit of cornstarch/flour just to make sure it's not too wet.
nope, the texture would be much different, as well as the flavour. You might make some interesting potato cakes with that idea but they wouldn't be an arepa, I think that it could give good results though. note the precooked white cornmeal will absorb a lot of water, the standard ratio we use in Venezuela is 1 and 1/4 cup of water to 1 cup of precooked cornmeal, but people adjust it with more or less water according to their preference, but rarely going bellow a 1 to 1 ratio or they will be too dry.
Guga when are you going to do the ultimate steak video. Take all of your little seasonings and tricks that outshine the control steak and do them all together!
I still think you should sous vide a steak in onions fried in truffle oil, salt, butter and MSG. I slowly pan fry that combo and it’s my go to topping for burgers and sausages. Umami is off the chart. -Sumac Guy
Has anyone experienced problems with the Anova Sous Vide unit? I had to order a new clamp after 4 months as the original clamp disintegrated. Then 2 months later the wheel on the bottom of the unit that circulates the water also fell apart. I used crazy glue to keep it in place but overall these are problems I feel I shouldn't be having. This is my second unit btw as the first one after 2 months also had a clamp issue. Now I realize why they sell replacement clamps that seem to be better quality as they have some metal in them as opposed to all plastic.
At this point in life we need the ultimate Steak ,seasoing and process Tier List. If ever wanted to try the best top100 of this video, it would still be very difficult to pick which ones to make
So looking into it, "Norwegian Viking Salt Blend" apparently is a mix of smoked salt, curry powder, and black pepper that originates from Egersund, a fishing village in Norway. Has nothing to do with historic Vikings, entirely a modern thing. Struck me as odd that it's called viking salt when turmeric didn't make it to Europe until the 14th century, and the viking age ended like 300 years before that.
Рік тому
I couldn't find the receipt for the arepas de chicharrones anywhere. Do I have to buy the book for this?
🎉OMG, I was worried about the order of the ingredients when making the arepas, but it turned out great on you besides using chicharrón, i loved it 😍😍😍🔥
Does anyone know where to find Viking Salt at, either online or in stores? I LOVE experimenting with different seasonings and other things with food and sometimes it turns out awesome!!! Also, Guga, can you please try ramen seasoning on a stake? I've tried it before and it WAS good and flavorful.
Hey Guga, please do some Mbeju or Chipa Guazu from Paraguay as a side dish one day, they go great with steak. Chipa Guazu and Sopa Paraguaya is the usual side dish for our asado around here and they're both great at that.
I was hoping you would tell us how this salt blend tasted by itself. I’m from New Jersey but I found a supplier in Houston Texas and now I have two bottles and it is quite delicious and very smoky. I am an official saltaholic with hundreds of different salts from around the world and this is a very nice savory blend.
@@johnweimer3249 I live like 20mn away from Rochecorbon where Terre Exotique is located, but I'm really impressed with the fact that you found some in the US while it's still hard to get in France!!
So, as a Swedish person, ' I ' have never heard of this thing so i can't speak to it's authenticity, but it's still possible it did originate from the vikings, but it's not well known in Sweden atleast
Use code SOUSVIDE50 to get 50% off your first Factor box at bit.ly/46N6FEx! Thanks Factor for sponsoring this video!
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At first I was skeptical about this Giga guy, and I was one of the negative commentors. But as the content kept coming I still watched because I wanted to see the method of his madness. This is a good example of not to judge anyone. He's a good guy and loves food, and what he does. He knows and own what he does. I respect that, and my apologies. I would love to turn and burn with him anytime, and chop it up with him ✊🏾💯
Make homemade Viking salt and mix with msg
@@PnwFishing419 that, and make some mushroom powder, dehydrate some beef stock to make beef powder. Mix all that and make a bomb ass steak seasoning
@@cecilharris1196I think this video is a good breath of oxygen for people who love Guga original content 👌
you should do an experiment where they are all controlled steaks and ask them if they can figure out what taste different between them all haha.
Would be good but he'd have to get some people who aren't regulars at Guga's, his normal guys know his steaks to well
He can do that to flex his side dish making skills, or maybe he can make three side dishes and one steak and act like they're tripping or something.
@@75novaguy73 Yo could have the normal but instead of using only the control he uses an experiment of choice and tells them that they are different which they obviously are not
angel will probably pick it out, he knows the guga steak too well, but he'll still question himself first lol
How about a challenge where there’s 3 steaks they’ve all eaten before. And they have to guess what it is. If they guess every steak, the prize is a really good steak.
And then you put controls for all of them.
Hey Guga, I'm totally enjoying your collaborations with all your fellow cheftubers
Me too!
cooktubers*
*Sous vide-ographers
@@MatthewBecherComposition I like this one, I also like how there is an English translation button that translates to vacuum graphers 🤣
Still waiting for the collab with Vincenzo's plate!
Guga i totally recommend you that you make bigger arepas and then slice them open to fill them with anything you want, it is an amazing way to prepare sandwiches, I would highly recommend too that you make a mix of chicken, mayo and avocado, that is what we call here in Venezuela "Reina Pepeada" you won't be disappointed! or also you could add shredded beef with a cheddar cheese and fill the arepas with that! you will love them!
As a Venezuelan I loved the fact of u making arepas 😭 we need more collabs with Max btw, Love from Venezuela Guga ❤
Arepas🤢
Las arepas son colombianas.
@@doukuest Estas buscando guerra y no lo hagas en este canal, por favor.
Yall have access to steak there?
@@SunLiyon Solo digo la verdad 🤷♂
I searched for viking salt on Google and found international stores who said it is "Viking salt from Norway". Fun thing is, I am from Norway and it is impossible to get here. Salt with smoked elements was a thing the vikings used, but they definitely didn't use turmeric (native to India and Southeast Asia). So that branding seems off, but seems like a good product! =)
Exakt. Gurkmeja kom till Europa först efter vikingarna. Men blandningen låter god även om vikingarna aldrig varit i närheten av det😜👍🏼.
funny, the brand they used is French. And on the bottom of the sticker it says Germany in French. But it is branded as "A traditional salt from Norway!". Some other bottles say Norway instead of Germany. What the difference is, idk.
Exactly my thoughts when he said turmeric lol
That was my thought as well. At first I thought... oh cool, some type of salt Vikings used to use?... then I was like... ohh, what a let down.😅
As a Danish "Viking" I can see that we had several different types of salt but NON of them had tumeric in them since it was a spice we did not have or know of at that time. So Guga I love your content, and have no doubt that "Viking" salt is great but NOT a Scandinavian thing
As Venezuelan I'm glad you make every step right in the arepas, and put in chicharron, you win everything with this video. Good Job Guga!
Falto ponerle papelon 😅
Se me hizo agua a la boca 😂😂
Arepas are from Colombia!
@@vitorkk328 no they are not! Colombia,Ecuador and Venezuela used to be one region! But arepas originated in Venezuela. And that Flour Guga use in the video is from a Venezuelan Company. Google is free my friend. Look it up for your self.
As a Venezuelan, you were spot on the arepas (although those are small, so they're also named arepitas) My dad used to put some pork fat in the mixture when making regular arepas (can change it to a bit of oil) so it has a better texture and flavour. When my dad made cochino frito (fried pork, just cube them, season with salt, black pepper, garlic and oregano, dill as optional), you put enought water to boil the pork until it evaporates and then the fat starts rendering and frying the pork until golden brown. Later at night, we used THAT "seasoned oil" in exchange from the regular pork fat and added the rest of the pork (chopped to bits) to make those incredible arepas.
You can also try making your pulled pork or your birria stew (prefirably) to fill arepas with guajaca cheese nad you will be in for a threat.
I found this online (at a place in Coronado CA). They just called me and asked how I heard about this Viking Salt. I told them it was because I watched this video on your channel. They said they've recently been inundated with sales for this one product. They were wondering WHY. I gave them your UA-cam channel name... Thanks again... I've been enjoying the Viking seasoning salt. Very unique and wonderfully smokey.
My sister and her fellow food chemistry PhD candidates put together what they called Herb Salt a long time ago..
It made steaks delicious. The steaks had 1 inch holes cut out of them (Those rounds were used in their test program).
The leftovers were most of the high quality steaks and free.
Any public info on the web sounds interesting
Love seeing Max and Bayashi on the channel, lol.
Great stuff Guga!
That’s not enough cheese for Bayashi 😂
@@bonvoyage1700 nor any deep frying.
Guga, since you LOVE making compound butter, you should really be making your own butter fresh using your kitchinaid! It's SUPER simple to do and tastes amazing! It takes around 15 minutes of just waiting and watching. Seriously, if you've never tried it before, you'll never go back to storebought! It's THAT good and simple!
As an American of Nordic descent, I'm glad you found this. It's amazing.
If you get a chance to visit Sweden, you should try to get a copy of "The Nobel Prize Cookbook", which I think is only sold at the Nobel Museum gift shop in Stockholm. I'd be very interested to see you adapt some of those recipes to steak.
My Mom used to make us arepas back when we lived in Puerto Rico, thanks for bringing back those memories Guga.
Has Guga ever done any experiments with chicken salt? I was addicted to the stuff when I lived in Australia...wish I could find it where I live now.
Whenever you make an experiment where one of the steaks is with compound butter, you should baste the other steaks in regular butter for comparability, to make sure it's not just better due to the butter.
Good point
LMAO I was shocked when I did not see Leo and Angel on the table but not disappointed 😂😂
Bayashi: "a little salty"
Also Bayashi: deep fries 50 slices of cheese.💀😂
Yes. I'm surprised Guga didn’t do a deep fried version for Bayashi.
Arepas Colombianas papa !!! Good job guga
I'd love to see you guys do a tournament bracket of the best steaks you've ever made.
do a competition video of 3 or 4 of your top favorite steaks
I’m so glad I went immediately after watching to buy the salt because I think I got the last one. It said sold out IMMEDIATELY after I checked out and it still says unavailable! I hope it is as good as you say Guga! Cheers
I need to get my own jar of Viking Salt...im sold. That crust looked like perfection!
Where did you find it please?
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be
better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic
compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best
way ?
Love you
He did 6 year ago in this channel. video title = Sous Vide GARLIC EXPERIMENT! What's the best way to use GARLIC with your steak!
As a Venezuelan and arepas lover I must say I am surprised with your take on arepas de chicharrón
Guga you should do a steak seasoning tier list with all these experiments!
Love the side dishes G, i would watch your sides channel.💕
We have this in Denmark, but we dont call it Viking Salt. We call it something like Seethe Salt, meaning the spices has been infused into the salt via a heat treament of some kind.
Looks so good!
also, the cows got me. That was funny AF.
After seeing Guga the Viking I'm convinced KEEPS hair serum does work 😂😂😂
Still the og phrase and song, love to see it. Keep up the great work Guga, you make the best vids.
Thank you for sharing this... I love trying new things. I ordered a couple bottles and WOW, it is very expensive (w/shipping)... You only live once!
Viking salt needs to thank Guga for increasing their sales. Great video. I’m hungry now.
finally got around to trying this, used a much more reasonable amount but still really good results
i would like to see a grass fed and finished vs an organic grass fed and finished steak but American vs Australian comparison
The edit at 6:00 had me dying!!
Whomever edits these normally does this with great taste, but this one was over the top.
🤘🤘🤘
Now there's need to be an entire video series face off where you compare the different seasoning additives you've been using.
Viking salt vs Ukrainian msg vs Brazilian seasoning vs all of the other varieties you've made videos on - So that we can decide the best overall winner.
Similar to your "best way to sear a steak" or "best tenderizer experiments" video series.
That sounds like a great collaboration video with Josh Weissman.
This needs to be pinned
i agree id also love to see all possible combinations in order to create the ultimate steak, with the 3 best sidedishes too
This is a brilliant idea. Commenting to add traction so guga sees this.
xD he processed the cracklins on "high" while using a string powered processor lolol I love guga.
Finally a video that feels like a Guga video. No gimmick BS.
Fico muito feliz que o Guga esteja dando espaço e fazendo collab com esses criadores de conteúdo novatos! Desejo que eles tenham tanto sucesso quanto o Guga tem ao redor do mundo ❤
Amo assistir seus conteúdos, sempre tento ver o máximo do que eu posso e aprender bastante. Gosto do jeito que você e toda sua equipe/família faz com que os vídeos fiquem atrativos, interessantes e didáticos. Muito amor do Brasil, nós te amamos muito Guga ❤❤❤
Im not a huge fan of Bayashi’s content, but he himself as a person is just chill af and I like that. Content meh, personality Yes
I love the collab with Bayashi, he’s awesome
Thanks for showing love for Venezuela with the arepas, that side dish is mandatory with every BBQ in Venezuela. Make arepas for Angel and leo in another video.
The color reminded me of Lemongrass...
Guga, can you use the "Sai Ua" (Thaï sausage) spices? Or the Chinese Lapxuong Lemongrass variant recipe?
It's my favourite flavour for meat. Try it.
Guga, can you do a ranking of all your different "MSGs" that you used? There are so many different "MSGs" that you used and they are hard to keep track of. It would be cool to see all of them in one video and see your favorite to least favorite.
Thank you, I've followings since your we're doing the videos on the side and working with the guys. Finally you made something from Venezuela i think locos X el grill taught you well. And you gave arepas to Max!. 😊 I cannot be more grateful. Keep the good work guga♥️
PD. You should try Cachapas one day if you love cheese.
Ok have these two on your channel more often, freaking love bayashi.
I love Guga's videos, but... "a little salty" was exactly what I thought when I first tried his method. I'm not the only one. Thanks Guga, for your amazing work 🙇♂️
You should experiment with Svanetian salt, a Georgian (Sakartvelo) herb salt which is very good to flavor dishes.
You should try marinating stake in caramel think it would be a wonderful unique taste to the stake
I screamed when the harina pan showed up❤ love u Guga and team!!!!
I love that Max lives close to Guga now. More fun collabs!
Bayashi always take a big bite, that's a chad move
Seeing the chicharrones processed like that gave me a thought; what if you breaded and fried an entire chicken in it??? Added bonus if it's also fired in wagyu tallow 🤯
Why an entire chicken? Why not thighs or drums to keep it consistent. How about chicharrones on one, panko on two and a combo on three. I think the combo would win.
1:21
For the side dish, would it be ok if instead of cornmeal, you use mashed potatoes? Maybe add a bit of cornstarch/flour just to make sure it's not too wet.
nope, the texture would be much different, as well as the flavour. You might make some interesting potato cakes with that idea but they wouldn't be an arepa, I think that it could give good results though.
note the precooked white cornmeal will absorb a lot of water, the standard ratio we use in Venezuela is 1 and 1/4 cup of water to 1 cup of precooked cornmeal, but people adjust it with more or less water according to their preference, but rarely going bellow a 1 to 1 ratio or they will be too dry.
1:18 Venezuela time baby, thanx guga for making arepas in your chanel
I'm from Venezuela and if I liked your channel before, now he loves it 😊 que viva la arepa venezolana
Guga when are you going to do the ultimate steak video. Take all of your little seasonings and tricks that outshine the control steak and do them all together!
I still think you should sous vide a steak in onions fried in truffle oil, salt, butter and MSG.
I slowly pan fry that combo and it’s my go to topping for burgers and sausages. Umami is off the chart.
-Sumac Guy
Has anyone experienced problems with the Anova Sous Vide unit? I had to order a new clamp after 4 months as the original clamp disintegrated. Then 2 months later the wheel on the bottom of the unit that circulates the water also fell apart. I used crazy glue to keep it in place but overall these are problems I feel I shouldn't be having. This is my second unit btw as the first one after 2 months also had a clamp issue. Now I realize why they sell replacement clamps that seem to be better quality as they have some metal in them as opposed to all plastic.
At this point in life we need the ultimate Steak ,seasoing and process Tier List. If ever wanted to try the best top100 of this video, it would still be very difficult to pick which ones to make
You should try Puertorrican adobo. Is way better than just salt and pepper. I will recommend Adobo Bohío with sazón and pepper.
Did he just casually give Guga's control steak a 6 out of 10 ? 😮😢
at some point you gotta have a video trying to find the best combo of these alternate steaks for a ultimate steak test
gotta love when a product includes "other things"
You should try dry aging a steak in garlic and rosemary with a butter binder.
Ah, i just love the good ol' sear song. btw Guga where's Maumau? haven't seen him in awhile
Always love the "Processed on high"! 🤣🤩🤣
So looking into it, "Norwegian Viking Salt Blend" apparently is a mix of smoked salt, curry powder, and black pepper that originates from Egersund, a fishing village in Norway. Has nothing to do with historic Vikings, entirely a modern thing.
Struck me as odd that it's called viking salt when turmeric didn't make it to Europe until the 14th century, and the viking age ended like 300 years before that.
I couldn't find the receipt for the arepas de chicharrones anywhere. Do I have to buy the book for this?
Omg, i was no expecting see Arepitas con Guga Channel djaskdaklsdas, that was awesome, regards from Venezuela
🎉OMG, I was worried about the order of the ingredients when making the arepas, but it turned out great on you besides using chicharrón, i loved it 😍😍😍🔥
I would love to see some viking crab Rangoon next. Or maybe some viking tex mex!
I would love to see an episode covering Scandinavian cuisine.
Dry-aged with rakfisk.
Don't you think there's a reason there are no Scandinavian restaurants? Those people can't cook, for #$&*.
proud to see you using PAN flour and making arepas, greetings from venezuela bro!
"Viking salt" 😂 With black pepper and turmeric.
Experiment:Dry age a wagyu brisket in impossible burger meat, and dry age a vegan steak in msg and do a control steak to see how they compare
GUGA!!!!!! We need a SIDE DISH only cook book. PLEASE!!!!!!
Does anyone know where to find Viking Salt at, either online or in stores? I LOVE experimenting with different seasonings and other things with food and sometimes it turns out awesome!!! Also, Guga, can you please try ramen seasoning on a stake? I've tried it before and it WAS good and flavorful.
Hey Guga, please do some Mbeju or Chipa Guazu from Paraguay as a side dish one day, they go great with steak. Chipa Guazu and Sopa Paraguaya is the usual side dish for our asado around here and they're both great at that.
The real viking salt is norwegian gastromat that you can buy in norway its amazing and it works on anything
Guga and co. you guys are the best
I was hoping you would tell us how this salt blend tasted by itself. I’m from New Jersey but I found a supplier in Houston Texas and now I have two bottles and it is quite delicious and very smoky. I am an official saltaholic with hundreds of different salts from around the world and this is a very nice savory blend.
You found the real Terre Exotique salt ? :o
@@MrThunderGlow Yes, I can email you the information. I don’t want to put it on blast though.
@@johnweimer3249 I live like 20mn away from Rochecorbon where Terre Exotique is located, but I'm really impressed with the fact that you found some in the US while it's still hard to get in France!!
@@MrThunderGlow That’s great! If there is an awesome salt out there, I will find it.
Love you guga 😂❤ you should create 4 more channels so we can watch you everyday of the week 😂😂😂😂
1:53 processed on high *hand crank*
You should try this with Montreal steak seasoning
So, as a Swedish person, ' I ' have never heard of this thing so i can't speak to it's authenticity, but it's still possible it did originate from the vikings, but it's not well known in Sweden atleast
Guga! You need to try Better Than Bouillon on a Sous Vide steak. Game changer
I'm glad I'm not the only one who nibbles any cheese bits that landed on the table :)
Guga can you do an experiment with cheese crust being the crust of fried chicken or stake (if possible)
The surprise collab made me happy
Guga looks surprisingly good as a Viking!!
1:50 “processed it on high” 😂😂😂
Guga make a video where you do the best experiments and rank the experiments to see which one is rhe best
As a Canadian viewer, I liked this video as soon as I heard the hockey puck reference, lol :P
Loved to see the arepas! Greetings from Venezuela
You did arepas. And with harina pan. I just love you.
Venezuelan and colombia dishes with beef and Nordic Ingridients
Didn't expect Bayachesse is here